i8tonite

Category: Dinner at Mark’s

  • Meatless Monday: Grilled Caesar Salad (just Meatless) and Family Suppers

    Meatless Monday: Grilled Caesar Salad (just Meatless) and Family Suppers

    Restaurant and Waiting Tables
    Restaurant and Waiting Tables

    It’s a funny thing about Caesar Salads. They bring me right back to waiting tables/bartending or working in a restaurant kitchen. Many of the “family meals” when I worked in restaurants consisted of a salad, burgers, pizza or pasta. There was never any of the slaved over staff dinners that is being touted in the new cookbook “OFF THE MENU: Staff Meals from America’s Favorite Restaurants”. (Lucky them!) In the almost 2 decades of not working in eateries, clearly the times have changed since I plied my trade for tips or peeled potatoes. (I wonder how many publicists actually worked in a commercial kitchen?)

    Secondly, I love the salad…when made right. They have a wonderful garlicky and salty crunch that reminds me of eating a potato chip. It’s that bite of lettuce snapping and saltiness from the dissolved anchovy. (Yep, a Caesar with anchovies…kind of novel, huh?) And, then made with a coddled egg, (yep, again a little more novelty… made with an egg) just cooked so the yolk is still runny to give it the unctuouness, clinging to the Romaine and holding the freshly grated Parmesan.

    Thirdly, bringing me back to where I started, the family meal at a restaurant…when the dinner shift began at one of the five New York City restaurants that I had worked in during the 80s and early 90s, and my co-workers, some of who are friends to this day, would talk about their mornings and afternoons, of auditions, of gallery installations, of stapling resumes to headshots, of writing….or of getting over last night’s hangover…of being in my early 20s.

    Lastly, they remind me of warm New York City summer nights with blaring taxis horns, beautifully curvaceous women wobbling in excessively high shoes, worked out men in tight T-shirts and baggy jeans, neon lights, shots of tequila and one of the happiest times in my life. (Of course, I wish I knew it then.)

    Grilled Caesar Salad with Homemade Croutons
    Grilled Caesar Salad with Homemade Croutons

    Who knew that all these memories came in a salad and some nourishment too?

    YOU WILL NEED (2 servings):
    1 clove garlic
    2 anchovies (or paste).
    1 egg
    1 tablespoon Dijon mustard
    1 juice of one lemon
    1/2 cup extra-virgin olive oil
    Freshly grated Parmesan (However much you want)
    Freshly ground black pepper
    2 heads romaine lettuce
    Croutons (Store bought or homemade. Make it easy on yourself. Do what you want and have time to do.)

    GRILL THE LETTUCE (Or skip this altogether and chill lettuce for about 5 minutes in the freezer. If you do this, just tear the lettuce apart just before you dress it.)
    1. Heat grill.
    2. Peel outer leaves of romaine off until you get to the heart. (Or you can leave a couple of the dark leaves on.) Cut in half.
    3. Brush cut side with olive oil, salt and pepper.
    4. Place on grill until slightly charred and wilted.
    5. Remove from grill.
    6. Arrange prettily on plates, cut side up.

    LET’S MAKE THE DRESSING:
    1. Using the blade of a knife, carefully make a paste with the anchovy and garlic. Just mash it together and add a little…just a drop or two of oil.
    2. Put this paste and the remaining ingredients… egg yolk, mustard and lemon juice… into a mixing bowl or food processor.
    3. Whisk or process for about 30 to 40 seconds until the mixture is smooth. (If whisking, go a little longer. If you are really anal about it, pull out the timer and set it for a minute…and whisk.)
    4. Now add the olive oil slowly until it becomes mixed and a little thicker, similar to a thin aoili (this may not happen if you are using a whisk…but give it a try.)
    5. Add some Parmesan, a pinch of salt and freshly ground black pepper. (Get a pepper grinder if you don’t have one. It makes a huge difference.) You can refrigerate the dressing if you make a little too much.

    LET’S FINISH THIS PUPPY UP:
    1. Arrange the heads of lettuce cut side up.
    2. Pour the dressing in a ‘Z’ pattern over lettuce.
    3. Use enough dressing for you to be satisfied and happy. Dress the the salad to your liking but don’t over do it. (Remember, you pay that trainer at the gym a lot of money.)
    4. Sprinkle with the freshly grated Parmesan.
    5. Arrange croutons, ever so….
    6. Voila!
    7. Take a picture and upload to Instagram. (Most important part. You can use my photo if you don’t think yours is photogenic. You have my permission.)

  • ….at David’s: Rubbed Pork Chops and Grilled Radicchio

    May is National Salad Month, which to my less than haute cuisine mind (I grew up on canned beans and Hamburger Helper) means salads of lettuces and maybe another variety of vegetable tossed with a dairy dressing (mix in a little packet of dried herbs from a non-existant Ranch).

    As I grew up and became a little more traveled and experienced chefs from around the world, I became intrigued by what salad meant to them. It could be cold noodles with fish, oranges mixed with radishes or slightly grilling a lettuce.

    At David’s this week, we paired up his delicious Rubbed Pork Chops (rosemary, fennel, oregano and Mexican chili) with a Grilled Radicchio and a salad of Albion Strawberries with Mustard Frills and Arugula.

    Herb Rubbed Pork Chops, Grilled Radicchio and Mustard Frills, Arugula and Starwberry Salad.
    Herb Rubbed Pork Chops, Grilled Radicchio and Mustard Frills, Arugula and Starwberry Salad.

    As the warmer weather continues, everything will get grilled. Another favorite is Grilled Cesar Salad with Homemade Croutons. I also love grilling fruit and mixing them in with lettuces.

    Grilled Peach Salad with Blueberries, Manchego, and Spinach
    Grilled Peach Salad with Blueberries, Manchego, and Spinach

    For Grilled Radicchio, you need:
    1 or 2 small heads of Radicchio
    Olive oil for brushing
    Salt and Pepper

    Simplicity:
    1. Halve the heads.
    2. Brush the cut side with olive oil. Place on grill. Close grill lid for about 5 to 10 minutes.
    3. Look for grill marks, if there, remove.
    4. Should be slightly wilted.

    Let’s finish this up:
    Place cut and grill marked side up. Salt and pepper. Serve up!

  • …at Shelley’s: Bean and Swiss Chard Soup

    Shelley is, without a doubt, one of my best friends. She’s always there for me. Recently, she took care of Holly, my beautiful pitbull. “Big Girl”, as I call her lovingly, is best friends with Carlos, Shelley’s 85 pound Golden Retriever (aka “Big Boy). While I drove my mother back to the Inland Empire after her birthday and Mother’s Day extravaganzas here in Los Angeles, Shelley watched Holly. The two canines romp and growl, growl and romp in her backyard, while she works and watches their rough-housing. Shelley also loves to cook. What more can you ask of a friend? A dog-sitting service and a food goddess in one person. Wow!

    Shelley loves to make beans but not just any beans, she sources the for freshest suppliers and looks for inventive ways to prepare the lovely legumes. We’ve had many conversations about our favorite and it really is Rancho Gordo by Steve Sando. Tastier than just buying regular beans at the market. Rancho Gordo brand is the best and you can truly taste the difference between chain store and his.

    Shelley was kind enough to say to me after dropping off, Holly, “Do you want to stay for dinner when you pick her up? I made a pot of beans.” I’m like alright. Two hours to my mother’s place and then the drive back. Who wants to cook after all that driving? IHOP starts looking good by then. She took care of Holly, I can stay and eat too.

    Bean & Swiss Chard Soup with Orzo
    Bean & Swiss Chard Soup with Orzo

    And she made a delicious bean soup. On this night, I was the sous chef to Shelly’s cooking. I peeled and smashed the garlic. Turned the rosemary and anchovies into a paste. Washed dishes. Shelley sauteed up the chard, browned the garlic and stirred in the paste. The dogs played happily and were under our feet.

    Lulu, one of my other besties, came over in a chic new bob and joined us impromptu. She’s starting an urban gardening class in her backyard which is a pretty stellar idea. Lu is a pretty amazing gardner. In her Los Angeles urban backyard, she grows corn, melons, a variety of squash and lettuces. She picks raspberries, blackberries and blueberries for her morning breakfast. We’ve had fresh teardrop heirloom tomatoes and used the homegrown herbs to add addtional flavor to our dishes. Lemons, limes and grapefruit also start brightening up her trees around this time. When I lived with her, we had regular baby artichokes for grilling. A little homemade infused garlic oil for dipping….yum and directly from the farmer….Lulu.

    There we sat, two dogs, two great women and me eating a flavorful soup of beans, vegetables and orzo. Talking and laughing. This is when life is great.

    *Note: This is just one recipe…Shelley’s and its from my memory. There are a lot of recipes out there on this soup that includes bacon, pancetta, different beans. Whatever. Be adventurous.

    YOU WILL NEED:
    1 lb dried white beans such as Great Northern, cannellini, or navy (2 cups), picked over and rinsed (Make the beans or use canned if it’s the weekday. Hey, we lead busy lives.)
    2 anchovy fillets or anchovy paste
    2 tablespoons olive oil
    2 garlic cloves, finely chopped
    1 fennel bulb, chopped
    1 onion, chopped
    4 cups chicken stock or low-sodium chicken broth (or vegetable broth if you want to keep it vegetarian)(Homemade stock is best, but let’s not quibble, not everyone is going to want to make their own or have the time. If you don’t make your own, buy organic stock and skip anything that requires a can-opener)
    1 tablespoon fresh rosemary, minced
    1/2 lb Swiss chard (or Red or Rainbow, Kale and Spinach would do well too), stems discarded and leaves halved lengthwise, then thinly sliced crosswise

    MAKE THIS EASY:
    1. De-stem the chard and cut up the leaves.
    2. Saute up the Chard (or spinach or kale or dark green leafy vegetable) until limp.
    3. Set aside.
    4. Take your pot, something to hold the liquid and place olive oil. Heat up the oil.
    5. Peel, smash and place garlic in olive oil until brown. We are infusing the olive oil with the garlic. Remove the cloves.
    5. Make a paste with chopped rosemary leaves and anchovy fillets. Add to infused garlic olive oil.
    6. Stir until dissolved.
    7. Add beans, chard and stock.
    8. Get it to boiling and add orzo or small pasta.
    9. Simmer until pasta is cooked.

    LET’S FINISH THIS PUPPY:
    Ladle into bowls and top with grated Parmesan cheese. Serve with a crusty bread. Voila!

  • Dinner at Mark’s

    There is nothing like being with friends. Then, there’s nothing like being with friends and eating. Lastly, there’s nothing like being with friends, eating and laughing as we like to do when you sit down over homemade Indian dinner of Mulligatawny Stew, Spicy Pan Fried Cauliflower and Eggplant with Red Peppers.

    Eggplant with Roasted Peppers
    Eggplant with Roasted Peppers

    It’s a connection that we don’t find so much as when there is a waitperson hovering around asking you what you want to eat. At someone’s house, after drinks are served, which you normally pour for yourself after inspecting each label, you walk into the kitchen and peer into the savory-smelling pots, asking, “What’s this? It smells so good!”

    I’m blessed that I have friends who love to cook and share their food with me. I do think it’s truly a gift. Someone has taken the time out of their schedule to shop, slice and dice, and serve something made by their hands. It’s an emotionally soul-satisfying experience, kicking back and gossiping, talking about our latest trials and tribulations as being in their home or mine. It’s an intimate exchange between people and honestly, I’ve never ever had a bad meal at someone’s house. I really can’t say that about a restaurant.

    Oven Roasted Indian Potatoes and Cauliflower
    Oven Roasted Indian Potatoes and Cauliflower

    Mark’s Indian Oven Roasted, Spiced Cauliflower & Potatoes

    YOU WILL NEED:
    1 (or 2 small) cauliflower, cut into florets
    lb Yukon Gold potatoes, peeled and cut into cubes
    5 tablespoons vegetable oil
    1/2 teaspoon cumin seeds
    3/4 teaspoon salt
    1 medium onion, finely chopped
    2 garlic cloves, finely chopped
    2 teaspoons minced fresh jalapeño, including seeds
    2 teaspoons minced peeled fresh ginger
    1 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/4 teaspoon turmeric
    1/4 teaspoon cayenne
    1/2 cup water

    COOKING:
    TO start: Place a shallow baking pan on rack, while preheating oven to 475°F. You are getting the pan hot to begin roasting the vegetables.

    Then, mix: Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

    Continue with rest of ingredients: While vegetables are oven-roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, for a couple of minutes.

    Let’s finish this puppy: Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.